Whey is a fundamental part of GAPS and any nutritional protocol that values probiotic food and wants to give strength to the good bacteria in you! This milk protein is used for the fermentation of vegetables, fermentation of nuts and flour, can be added to soups or can even be consumed as a morning drink for the bravest!
Doctors from Ancient Greece used to call whey:
“the healing water”.
Unfortunately, nowadays, it is considered waste in the cheese industry.
There are many ways of making whey. It is very important to make your own and not to buy commercially available whey powder, which is full of unnatural products.
Your homemade whey will be completely natural and will boost your body production of:
- proteins such as lactoferrin, which helps you fight against microbes and inflammations!
- amino acids, which we do not have a lot of access to in our western diet. Yet these are vital building blocks for our proteins!
- glutathione, an incredibly powerful antioxidant!
- vitamins such as riboflavin, which help you correctly transform carbs into energy!
- minerals like iron and zinc!
- probiotic organisms to repopulate your gut flora with “good guys”!
Here, we will talk about making whey from dripping yogurt.
- Homemade yogurt
- A cotton milk bag
- Pour the yogurt in the milk bag
- Hang the bag on top of a large bowl (glass, stainless steel or ceramic – avoid plastic as it contaminates your food with toxic substances)
- Let it drip for at least 12 hours
- Store your whey (in the bowl) and cottage cheese (in the bag) in the fridge.
- Whey will last for months. Cheese for a couple of days or until your nose tells you it is not good anymore!
Most people who are lactose-intolerant can tolerate whey because it is solely the leftover protein of dairy! Plus, if you make your whey from homemade yogurt cultured for at least 24 hours (which you should!), the yogurt will already be lactose-free.
Indeed, store-bought yogurt is full of additives, thickeners, and is only fermented for a short period of time. When you culture your own yogurt at home and leave it to ferment for 24hours, the bacteria will have pre-digested all the lactose for you!
To really really really ensure that no lactose remains in your whey, consider tossing out the first few drops that drip out of the yogurt, especially if they look really white (therefore similar to milk). Once the liquid that drips into your bowl is more transparent/yellowish, leave the bowl under your milk bag and let it drip for the desired time! 12 hours is the minimum recommended time. The longer you drip, the firmer your cheese!
Making whey is exciting as it is so good for you and central to many GAPS techniques. For instance, it is with whey that we ferment nuts and seeds and nut and seed flours before baking! So, what are you waiting for?